11th International Culinary Competition - Rules ... · The 11th International Culinary Competition of Southern Europe 2019 is a unique opportunity to improve competitiveness, while,

11th InternationalCulinary Competition of Southern Europe

Thessaloniki, Greece

1 - 4 March 2019

Thessaloniki International FairPavillion 16

Organized by: Co-Organized by: Endorsed by: Supported by:



1 - 4 March 2019

Greetings to all the participants and motivated chefs from all over the region and across the world for the 11th International Culinary competition of Southern Europe in Thessaloniki as DETROP by the North Greece Chefs Association 2019

For me as the WORLDCHEFS President with our millions members around the globe it is a great pleasure to welcome so many talented chefs for the 11th International Culinary competition of Southern Europe in Thessaloniki DETROP.As an environment as a stunning location, a unique landscape, lovely people, and amazing products from the country, and for sure this event will be amazing and special.After so many years traveling the world, and visiting the region numerous times in the past years I have witnessed and seeing the development of the country and the region as an outsider, taking all the information’s from the media and the local colleagues, and saying it is stunning to see the growth of knowledge in the industry and this is what makes me proud. Special thanks go to the Christos Gkotsis and George Mastrodimitris, and as well to the entire board and the sponsors for their never ending support and hard work.

The enthusiasm of the chefs from the area and the will to learn, to show case their ability and the drive for improvement is amazing.

For me it is a must that every young and motivated chef taking part in this success story and to be part of this amazing 11th International Culinary competition of Southern Europe in Thessaloniki DETROPFor sure an impression, which will last forever.

Coming to the competitions, I would like to give my 5 cents as a simple and easy advice:All the participants should cook well, and not to forget the seasoning and especially the salt in the soup. Cook as well as you do it on your daily work, don’t experiment and don’t forget about the basics of good cooking. Work clean and with good hygienic standards, take care of the given timings and as well respect the lovely and beautiful ingredients you will work with.

I am wishing on behalf of the entire Executive Committee and Board of Directors of WORLDCHEFS all of you very big luck, great success and a excellent learning platform.Special thanks go to the entire organizers and all the people behind the scene.Keep up cooking and “Lets Rock the Pots” with good amazing Food

Best culinary regards

THOMAS A. GUGLERPRESIDENT WORLDCHEFS

Welcome message by the President of WACS

11th International Culinary Competition of Southern Europe • Thessaloniki Greece • 1 March - 4 March 2018

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First of all I would like to congratulate the Chefs Association of Northern Greece for the great work done during the Worldchefs Congress. It is a great pleasure to wish you a great success for your competition, which is becoming an important event in the South Europe.

To the competitors I would like to say that participating in a competition it is not only for winning a medal, but it is a great opportunity for improving our profession, we show our ability and knowledge but we also take ideas from our colleagues.

The feedback from the judges it is also very constructive and an important moment to improve and avoid mistakes in the future. To the Judges best wishes for your good work, always showing competence, integrity and respect for all the work done by the competitors.Keep Cooking, Keep Competing!

Domenico MaggiWorldchefs Continental Director South-Europe

Welcome message by WACS Continental Director South-Europe


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We welcome you to a "delicious" festival of gastronomy, that will host thecreativity and new ideas of the professionals of the sector. The InternationalCulinary Competition of Southern Europe, which TIF-HELEXPO SAco-organizes (through its F&B exhibition "Detrop"), will be a meeting point for the new achievementsin the industry, with international dimension.Come and enjoy this extraordinary gourmet experience, which shows clearlythe development of the industry and the rich and multicultural tradition ofour region.

Andreas DaroudisDirector of Exhibitions TIF-HELEXPO SA

Helexpo message


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The Chefs Association of Northern Greece welcomes you to the 11th International Culinary Competition of Southern Europe 2019, an event that we are proud to see that is gaining great importance in the Southern Europe gastronomy “calendar”.

We consider this competition a hallmark of our Association’s work, since further developing our knowledge and exchanging ideas have motivated and inspired us from the very beginning.

The 11th International Culinary Competition of Southern Europe 2019 is a unique opportunity to improve competitiveness, while, at the same time, it offers an educational and creative platform to Chefs from around the World. For us it more than a competition… It is a meeting point for the culinary professionals and a chance for a special tasting experience!

Contestants will be able to showcase their passion, creativity and talent, but most important of all, they will have the opportunity to learn, advance their skills and broaden their horizons.

We would like to thank the International Exhibition & Congress Centre of TIF Helexpo, as well as all the supporters who have contributed in the past organizations, with great success, and we look forward to our constant cooperation in order to boost this gastronomy event.

The Chefs' Association of Northern Greece promises to all attendants an inspirational, constructive and memorable 11th International Culinary Competition of Southern Europe 2019.

I wish to all contestants good luck! I hope that you will have a wonderful culinary experience and you will enjoy your stay at beautiful Thessaloniki, a crossroads of tastes and flavors, with a rich cultural heritage.

George MastrodimitrisPresident of the Chefs Association of Northern Greece

Welcome message by the President of Chefs Association of Northern Greece


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It is a great pleasure for us to organize the 11th International Culinary Competition of Southern Europe, endorsed by the World Association of Chefs Society (WACS), at the International Exhibition & Congress Centre in Thessaloniki, Greece.

The competition includes 30 different categories that follow the global standards of rules, as specified by WACS, the leading global culinary authority. Certified judges from Greece and from all over the world will evaluate the competitors and we are very proud to have them with us.

I believe that Culinary Competitions strongly contribute in raising the standards of the art of cooking while they offer a great opportunity for creative competitivity, learning and sharing ideas and experiences with professionals from around the world.

We would like to thank all the supporters and especially the members of Chefs Association of Northern Greece for their great help and contribution to this event.

I am looking forward to this gathering of International Chefs and want to wish good luck to all competitors! I hope you have a memorable Culinary Competition and enjoy your stay at beautiful Thessaloniki.

Christos GkotsisPresident of the Organizing Committee

Welcome message by the President of the Organizing Committee


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ENTRIES: Competitors can send registration forms by e-mail at [email protected]

CLOSING DATE: The closing date for all entries is 15th of February 2019. Regarding the different categories of participation, a priority order will be considered, taking into account the submission date of the participation application form.The organizer reserves the right to cancel any category, limit the number of entries, extend, modify or revoke any of the rules and conditions without being held liable for any claims for compensation whatsoever.

ENTRY FEES

ART CLASS 30,00 € DISPLAY CLASS 30,00 € PROFESSIONAL CLASS 30,00 € STUDENT CLASS 30,00 € STUDENT CHEF OF YEAR 70,00 € CHEF OF THE YEAR 70,00 € BEST SCHOOL OF THE YEAR(Different for any place)

100,00 €

STUDENT PASTRY CHEF OF THE YEAR 50,00 € TEAM GRAND PRIX 100,00 €

METHOD OF PAYMENT

Bank transferAll payments to be subscribed to the following account:

Bank: National Bank of GreeceAccount number: 223/480299-39IBAN: GR 5601102230000022348029939SWIFT-BIC: ETHNGRAABeneficiary: LESCHI ARCHIMAGEIRON ZACHAROPLASTON VOREIOY ELLADOS, OLYMPIOS ZEUS

For deposit from abroad 4€ + free of local bank

Send the confirmation of payment by e-mail at [email protected]

ENTRANCE FEE: will not be refunded if the competition is cancelled for reasons beyond the organizer’s control, or if competitors withdraw entries. This is to cover administration costs.

Registration & Entry Fees

mailto:iccse19%40chefsclub.gr?subject=



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AWARD OF PRIZESAwards will be made to the standard achieved. Where this is not reached no award will be made.

GOLD AWARD WITH MEDAL (90-100points)

SILVER AWARD WITH MEDAL (80-89 points)

BRONZE AWARD WITH MEDAL (70-79 points)

CERTIFICATE OR MERIT (60-69 points)

Top Class Trophy school winner, according to the number of medals

Top Class Trophy Chef of the Year

Top Class Trophy School of the Year

Top Class Trophy Student of the year

Top Class Trophy Team Grand Prix

Top Class Trophy Student Pastry of the Year

The above Trophies will be given in higher scores for each category.

Awards & Certificates


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• This competition is OPEN to all Professional Chefs from Culinary Industries such as Hotels, Restaurants & Food Catering outlets, students from Culinary School. Students of public and private schools should provide a school attendance certificate.

• The organizer reserves the right to redefine, modify or add to any of the above rules and conditions and their interpretation of these is final.

• The organizer is entitled to cancel or postpone the salon, or alter the duration, timing or schedule of the event.

• The organizer shall not, under any circumstances, be responsible for the loss or damage of any exhibits, goods and dishes or personnel belongings. However, reasonable precautions will be taken to avoid loss or damage.

• All exhibitors and competitors at the 11th Culinary Competition of South Europe assign all rights concerning menus, recipes, videos, photographs, sound recording, advertisement etc. to North Greece Chefs Association.

• All competitors and assistants MUST wear a clear chef’s uniform (no jeans allowed) with headgear when setting up, and during the award presentation ceremony (it will be taken into account by the judges).

• Registration: (1) hour prior to the competition. Identification: Hotel and Restaurant logos, including logos on uniforms are NOT PERMITTED, only when after judging has adjourned, the competitors Establishment may display Company Logos etc., for Public Relation purposes.

• In the cases of non-compliance, during the competition, with the general rules and regulations or of any related problems, which had not been foreseen by the regulations, the Organizing Committee is the only body responsible to take care of these relevant items and find the appropriate solutions.

• The Organizer has the right to stop and disqualify any teams that are unruly or misbehave themselves before, during or after the competition, with consent of Chief Judge.

• Whilst all reasonable care will be taken for the security and safety of the dishes and equipment, the Organizer will not accept responsibility for any loss of or damage to the exhibits, dishes, equipment or personal effects. Competitors are advised to suitably insure dishes for display.

• All exhibits must be registered before display. It is strictly forbidden to show any logo, denomination or advertisement which might identify the enterprise or the contender. The corresponding exhibit should be delivered to the coordinator of the presentation.

• All exhibits must be set up in the exhibition hall display area between 09.00 am to 11.00 am on the day of the judging (DISPLAY DAYS are 1 - 3 MARCH). No exhibits or competitors, for whatever reasons, will be allowed in the display area once judging begins. For all display exhibits, a theme or name must be given to the exhibits. Everything must be edible.

• All exhibits of perishable nature must be removed as specified by the committee, failing to do so, the committee shall have the authority to disperse, remove or destroy any exhibit not removed by the exhibitor.

General Rules for Competitors


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TIME FOR CLEARING THE EXHIBITS WILL BE ON MONDAY THE 4th OF MARCH at 17:00 HRS, OR AFTER THE AWARD CEREMONY.

• Competitors who wish to seek Judges’ comments on their exhibits should meet with the Chief Judge on the competing floor as soon as overall judging is over. Once the rosette awards are placed by the displays (approximately 1 hour), no more comment will be given by Judges.

PENALTIESIn case of non-conformity with the general rules and regulations, the Judges are allowed to apply penalties varying from a minimum of -1 to a maximum of -10 points. Facts that constitute reasons for penalties:

• Absence of clean uniform, space and accessories, during the work and at the end of the day.

• Lack of respect for time limits.

• Absence of time respect concerning the time for presentation. If repeated and without reason.

• Concerning the artistic part, different sizes from those provided by the regulation will be considered as a violation of the composition.

• Unacceptable behavior towards Judges.

• Unacceptable behavior towards other groups.

• For each minute there will be a penalty of one point, while ten minutes late results in disqualification.

General Rules for Competitors


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• The members of the Jury are well known professionals in gastronomic arts, either from Greece and/or abroad. The mark score attributed by each Member of the Jury is personal and the total score will be calculated by the Chief Judge. Panel of Judges Decision is final and binding.

• All perishable exhibits will be judged on the day of entry.

• Competitors must refrain from talking to the judges during and prior to the event.

• One of the main criteria for judging of all dishes is the ingredient and method card. These should be professionally presented with a brief description of the ingredients and cooking methods.

• All exhibits must be original first-time entries whether local or international. Any exhibits found to have been entered and judged elsewhere shall be disqualified.

• Competitors must avoid placing food on the rims of plates or arranging food in an unsightly and/or unhygienic fashion.

• Results will be displayed in the central area as soon as possible after judging is completed. Competitors are then encouraged to seek the advice and guidance of the judges. Please advise the Office if your details are incorrect.

• Silver, Bronze Medals and Merit certificates will be given every day. Special Awards and Gold Medals will be presented during the Prizegiving Ceremony. Competitors receiving awards during the prize-giving ceremony must be dressed in full whites.

Judging


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A1 SEAFOOD FISH OR COMBINATION (Freshwater & Saltwater fresh fish)To prepare and present within 40 minutes, one main course dish for 2 persons with either FISH or SEAFOOD or a combination of two, in a MODERN STYLE. Dish must be presented on 2 individual plates with appropriate garnishes. 1 (ONE) plate for display & 1 (ONE) plate for judging.

A2 POULTRY HOT DISH (Domestic & game birds meat)To prepare and present within 40 minutes, one main course dish for 2 persons with POULTRY, in a MODERN STYLE. Dish must be presented on 2 individual plates with appropriate garnishes.1 (ONE) plate for display & 1 (ONE) plate for judging.

A3 RESTAURANT DESSERTTo prepare and present within 40 minutes 1(one) cold or hot dessert for 2(two persons). Dessert must be presented in 2 (Two) individual plates. 1 (One) plate for display and 1 (One) plate for judging.

A4 GREEK MODERN CUISINE (Open to Greek chefs only)To prepare 1 main course menu within 40 minutes (2 portion)Taste must be authentic in Greek taste, cooking method, cooking techniques and presentation must be modern.present. The menu must include Protein, Carbohydrate, Vegetable and Sauce.To be serve in 2 main course plate (28cm to 32cm)

A5 TWO TO TANGOTwo chefs from the same establishment prepare within 50 Minutes.1 x Cold Appetizer x 2 portion, 1 x Hot Main Course x 2 portion, (Total 4 plates) dishes must be presented individually, freestyle, with appropriate starches and garnish.1 (ONE) plate for display & 1 (ONE) plate for judging.

HOT COOKING CLASSES A-Hot Cooking Presentations by Professional Chefs


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B1 FISH DISH SEAFOOD FISH OR COMBINATION (Freshwater & Saltwater fresh fish)To prepare and present within 45 minutes, one main course dish for 2 persons with FISH or SEAFOOD or a combination of two, MODERN STYLE. Dish must be presented on 2 individual plates with appropriate garnishes.1 (ONE) plate for display & 1 (ONE) plate for judging.

B2 RISOTTO DISHTo prepare and present within 35 minutes. Risotto dish must be presented in 2 (Two) Individual plates. 1 (One) plate for display and 1 (One) plate for judging.

B3 PASTA DISH (FRESH)To prepare and present within 45 minutes. Pasta Dish must be presented in 2 (Two) Individual plates. 1 (One) plate for display and 1 (One) plate for judging.

B4 VEGETERIANTo prepare and present within 45 minutes for 2(two persons) a Vegetarian (lacto–ovo) dish, it must be presented in 2 (Two) individual plates. 1 (One) plate for display and 1 (One) plate for judging.NOTE: The menu should be balanced both, in composition and nutrition. Description to be supplied.

B5 PORK DISHTo prepare and present within 45 minutes, one main course dish with Pork in a MODERN STYLE. Dish must be presented on 2 individual plates with appropriate garnishes. 1 (ONE) plate for display & 1 (ONE) plate for judging

HOT COOKING CLASSES B-Hot Cooking Presentations by Students of Public & Private Schools


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B6 TRADITIONAL GREEK DISH (ONLY GREEK STUDENTS)Prepare and present within 45 minutes, one traditional dish for 2 persons following traditional Greek recipes and using local produces. 1 (ONE) plate for display & 1 (ONE) plate for judging

B7 LAMBTo prepare and present within 45 minutes, one main course dish for 2 persons with LAMB, in a MODERN STYLE. Dish must be presented on 2 individual plates with appropriate garnishes. 1 (ONE) plate for display & 1 (ONE) plate for judging

Β8 RESTAURANT DESSERTTo prepare and present within 45 minutes, 1(one) cold or hot dessert for 2 (two persons)Dessert must be presented in 2 (Two) individual plates. 1 (One) plate for display and 1 (One) plate for judging.

B9 SALAD WITH COMBINATIONTo prepare and present within 30 minutes (1) salad for 2 personsBasic fresh salad with proteins is requested, Natural products should be used, Lettuces can be brought in cleaned, and no pre-cooked items will be allowed. A minimum of 4 cooking tasks are required in this salad combination and minimum of two basic cooking methods are required in this salad combinationSalad must be presented in 2 (Two) individual plates.1 (ONE) plate for display & 1 (ONE) plate for judging

B10 Two to TangoTwo chefs from the same establishment prepare within 50 Minutes, 1 x Cold Appetizer x 2 portion, 1 x Hot Main Course x 2 portion, (Total 4 plates) dishes must be presented individually, freestyle, with appropriate starches and garnish.1 (One) plate for display and 1 (One) plate for judging.

HOT COOKING CLASSES B-Hot Cooking Presentations by Students of Public & Private Schools


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HOT COOKING PRACTICAL (Professionals and Students)*Please note that these classes are usually filled up even before the closing date. Therefore, even if

your entry form is received before the closing date, it may happen that places have already been filled.

*Competitors are required to place their recipes by the side of the competitors’ dish or exhibit on the day of the competition.

*All contenders should be present one (1) hour before the contest starts and notify their presence to the Secretariat.

*On the competition place, contender can find a kitchen equipped with 4 (four) hotplates, electric oven, work bench, scullery with water main, dustbin and cold chamber. Any additional equipment (machinery, kitchen utensils, cooking utensils, knives, etc.) should be brought in by the competitor.

*Competitors must bring their own plates. (28cm to 32cm)* The organizers will not be responsible for loss or breakage of competitors’ belongings.

* Notes for pre-preparation for the hot cooking competition:Salads – cleaned, washed, not mixed or cut.Crustaceans should be raw or boiled, but not peeled.Stocks – basic stock, not reduced, not seasoned, no additional items (garlic, wines, etc.).Pastry sponge, biscuit, meringue – can be brought in, but not cut. It has to be used as ingredient for a further use in the receipt.Basic pastry recipes can be brought in weighed out, but no further processing.Fruit pulps – fruit purees may be brought in, but not as a finished sauce.Decor elements – 100% must be made in the kitchen.Vegetables/ Fruits – Can be washed, peeled but not cut or cooked.Pastas & Dough – Can be prepared but not cooked.Sorbet /ice cream- Can be brought into competition.Meat/lamb/Beef/Chicken/Pork – Can be portioned and marinated but not cooked and stuffed.Fish/Seafood/Shellfish – Can be cleaned, but not filleted portioned or cooked.Mousses – Minced items allowed (preparation need to be made in the competition).

Everything on the plates must be edible.

HOT COOKING CLASSES A & B


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JUDGING CRITERIA FOR HOT COOKING CLASSES A&B

Mise-En-Place 0 – 10 PointsPlanned arrangement of materials for trouble-free working and service. Correct utilisation of working time to ensure punctual completion. Clean, proper working methods during the competition will also be judged as are the conditions after leaving the kitchen.

Correct Professional Preparation 0 – 25 PointsCorrect basic preparation of food and hygiene. Preparation should be by practical, acceptable methods that exclude unnecessary ingredients. Appropriate cooking techniques must be applied for all ingredients, including starches and vegetables.

Working skill and kitchen organization. Service 0 – 5 PointsThe punctual delivery of each entry at the appointed time is a matter of urgent necessity. The kitchen jury will determine if the fault of the service if any is the kitchen or service team and recommend any point reductions. The full points will be awarded if service flow smoothly and dishes come out on time from the kitchen.

Presentation 0 – 10 PointsClean arrangement, with no artificial garnish and no time-consuming arrangements. Exemplary plating to ensure an appetizer appearance.

Taste 0 – 50 PointsThe typical taste of the food should be preserved. The dish must have appropriate tasteand seasoning. In quality, flavour and colour, the dish should conform to today’s standards of nutritional values.

Total Possible Points Achieve 100 Points

HOT COOKING CLASSES A & B


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LP1 FRUIT AND VEGETABLE CARVINGA practical vegetable carving class. The competitors carve minimum of 4 fruits and/or Vegetables. Display area not to exceed 80 cm x 80cm base. Time allowed is 3 hours. All materials, knives and carving tools are to be supplied by the competitors. Theme Free Style.

LS2 FRUIT AND VEGETABLE CARVINGA practical vegetable carving class. The competitors carve minimum of 4 fruits and/or Vegetables. Display area not to exceed 80 cm x 80 cm base. Time allowed is 3 hours. All materials, knives and carving tools are to be supplied by the competitors. Theme Free Style.

JUDGING CRITERIADegree of difficulty 0 – 20 PointsArtistic achievement 0 – 40 PointsWork involved 0 – 20 PointsFine detailed carving 0 – 10 PointsClean overall presentation 0 – 10 Points

NoteCompetitors are expected to report 50 minutes before the contest.Competitors are expected to bring their own working tools, fresh fruits and vegetables.Frames, tableware and other decorative elements are prohibited.Any type of base and support to the artwork is permitted.

LIVE COMPETITION CLASSES L-Live Competition for Professionals & Students


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BEST CHEF STUDENT OF THE YEAR GRAND PRIX-PREPARATION OF A MAIN DISH

(Main Course – Protein – Black Box/Mystery basket)To prepare and present, within 1 hour, 1 main course dish for 2 persons. Competitors may present dishes in any preferred format. Total 2 individual servings as main course is required. This category is to test chef’s skill and speed in creating a dish. Chefs are to bring their own fresh store items and dry store items. The protein will not be revealed until the day of the competition.The protein could be seafood, red meat or poultry – a similar system to black box or mystery basket. Every participant will be given the same protein and no pre-prepared items are allowed in kitchen. It is mandatory to use a minimum of 1 or more of Provil’s (food company) vegetable broth powder, smoked paprika, smoked flavor in paste, pesto sundried tomatoes.1 (ONE) plate for display & 1 (ONE) plate for judging.

P2 BEST SCHOOL OF THE YEAR- PREPARATION OF A 3 COURSE MENUAPPETIZER – MAIN COURSE – DESSERT

Open to teams of 3 Student ChefsEach team to provide a 3-course menu (STARTER – MAIN COURSE – DESSERT) of their own choice, for 2 persons, to be prepared, cooked and presented within 2 hours from commencement – no limitations on costs. All products and equipment must be brought in by teams. The teams may engage the assistance of a kitchen porter during this event.Prepare two plates each for every course. The dishes will be presented in course sequence.1 (ONE) plate each for display & 1 (ONE) plate each for judging.Dishes must be served as following:After 45 minutes the appetizers.After 90 minutes the main course.Before 120 minutes over, serve the desserts.

COOKING CLASSES P-Best Hot Cooking Team-Chef-Student Chef- Pastry of the Year


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P3 CHEF OF THE YEAR GRAND PRIX(Main Course – Protein – Black Box/Mystery basket)To prepare and present, within 1 hour, 1 main course dish for 2 persons. Competitors may present dishes in any preferred format.Total 2 individual servings as main course is required. This category is to test chef’s skill and speed in creating a dish. Chefs are to bring their own fresh store items and dry store items.The protein will not be revealed until the day of the competition.The protein could be seafood, red meat or poultry – a similar system to black box or mystery basket. Every participant will be given the same protein and no pre-prepared items are allowed in kitchen.1 (ONE) plate for display & 1 (ONE) plate for judging.

P4 STUDENT PASTRY CHEF OF THE YEARIn eighty minutes, it will be allowed to prepare, cook and present 1 cold dessert and 1 hot dessert for 2 persons. All equipment and products have to be provided by the competitors.Must be presented in 4 (four) individual plates.2 (Two) plates for display & 2 (Plates) plates for judging.



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P5 TEAM OF THE YEAR (TEAM OF TWO CHEFS)“GREEK MACEDONIAN CUISINE”

A FREE STYLE 3 type of Hot & cold edible Menu spreads for 3 persons within 2 hours.Competitors must be used rice, honey, olive oil, olives, mussels and wine (this provide from the Organizers) 3 menus need to be individual portion and must have at least one ingredient (each menu) from the sponsors1 hot or cold appetizer, salad or a combination in one dish1 hot soup1 main course (Seafood, Fish, Meat, Poultry, Game or a Combination of it)You also provide the same dishes in 20 small portions like tapas or finger food

Open to teams from hotels, restaurants, culinary institutions, airlines and catering organizations- Team of 2 Cooks – No age limit- All team must wear chef uniform to compete, Chef White Jacket, Black Pants, Black Shoes and

Aprons- Team to report 30 minutes before the competition- Team to bring own ingredients and small kitchen equipment.- Buffet wares and plate wares are provided by organizers.- All ingredients (Fresh water Protein/ Fruits /Herbs / vegetables) must be produced / farmed in

Greece- 2 set of recipes needed in the kitchen- Standard kitchen equipment will be provided by the organizer- Deduct 1 point for each minute late with 10 minutes late disqualify

Compete Ingredient Guideline- Salads – cleaned, washed not mixed or cut- Vegetables – cleaned, peeled, washed, not cut must be raw- Fish – gutted, scaled but NOT filleted- Shells should be raw in their shells, but cleaned- Crustaceans must be raw- Stocks – basic stock, not reduced, not seasoned not additional items (garlic, wines etc.)- Fruit pulps – fruit pulps purees may be brought in but not a finished sauce- Decor elements – 100% has to be made in the kitchen- Teams violating these rules will be penalized up to 10% point’s deduction from their final score.



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Points table for the medals in this class 100 – 90 points Gold medal with certificate 89 – 80 points Silver medal with certificate 79 – 70 points Bronze medal with certificate 69 – 60 points Diploma certificate

JUDGING CRITERIA FOR HOT COOKING CLASSES A&B

Material brought / Mise en place 0 – 10 PointsClear arrangement of materials, clean working place, proper working position,clean work clothes, correct utilization of working time.

Correct Professional Preparation and Hygiene 0 – 30 PointsCorrect basic preparation of food, corresponding to today’s modern culinary art.Preparation should be by practical, acceptable methods that exclude unnecessary ingredients.Appropriate cooking techniques must be applied for all ingredients, including starches and vegetableProper working technique and attention paid to hygiene during preparation of food.

Working skill and kitchen organization. Service 0 – 5 PointsThe punctual delivery of each entry at the appointed time is a matter of urgent necessity. The kitchen jury will determine if the fault of the service if any is the kitchen or service team and recommend any point reductions. The full points will be awarded if service flow smoothly and dishes come out on time from the kitchen.

Presentation / Innovation 0 – 10 PointsIngredients and side dishes must be in harmony.Points are granted for excellent combination, simplicity and originality in composition.Clean arrangement, with no artificial garnishes and no time-consuming arrangements.Exemplary plating to ensure an appetizing appearance is required.

Taste & Texture 0 – 50 PointsThe typical taste of the food should be preserved. The dish must have appropriate tasteand seasoning. In quality, flavour and colour, the dish should conform to today’s standards of nutritional values.



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D1 VEGETABLE FRUIT CARVING/CHEESE CARVINGTo bring in already prepared one display of fruit and/or vegetables and/or cheese carving, no supports are permitted. Any type of base and support to the artwork is permitted. Display area 80 x 80cm. Toothpicks and wooden skewers (timbers) are permitted but should not be visible. Theme Free Style. Height limits are 75 cm.

D2 OPEN SHOWPIECESculpture or showpiece must be presented on max space 80 x 80cm. The exhibits can be made from, marzipan, sugar, chocolate, pastillage, bread dough or any other edible food products. It is not permissible to take some supporting structures, frames or glazing. A limited use of colorants is allowed. Height limits are not over 1 meter.

D3 WEDDING CAKETo exhibit a three-tier wedding cake within a maximum area of display" (80 cm) x (80cm). Cakes are to be entirely decorated by hand. All decorations, with the exception of pillars, must be edible. Royal icing, pastillage or other appropriate materials may be used. One layer will be tested by the judges. Height limits are 1 meter.

JUDGING CRITERIA

Theme 0 – 30 pointsThe theme chosen must be in perfect harmony with the food displayed.

Artistic Expression 0 – 30 PointsNovelty in expression and aesthetic, visual impact on the viewer; the perfect composition.

Creativity 0 – 40 PointsThe originality of concept and design with creative spirit. Use of different carving techniques.

ART CLASSES DArtistic Presentations by Professionals - Restaurants - Patisseries -Hotels - Catering - Public & Private Schools


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C1 SHOW PLATTER OF MEAT –POULTRY -LAMB (6 PERSONS)To display one platter for 6 PERSONS with the appropriate garnish. One separate plate of one portion with garnish must be displayed to view actual portion.Table space allocated: 80 cm x 80 cm.

C2 FINGER FOOD (4 PERSONS)To prepare 6 different finger food, tapas, each kind to have 4 portions (24 pieces). 3 are to be hot but displayed cold and 3 cold displayed Cold. Can be on one platter or individually plated. Table space allocated: 80 cm x 80 cm.Name of each tapas and ingredient listing.

C3 SHOW PLATTER OF FISH (6 PERSONS)To display one platter for SIX PERSONS with the appropriate garnish. One separate plate of one portion with garnish must be displayed to view actual portion.Table space allocated: 80 cm x 80 cm.Ingredient list required.

C4 DESSERTS RESTAURANTTo display a total of four different types of desserts. Two hot but displayed Cold, two cold displayed cold. Displayed cold, each portion for one person, suitable for a la carte service. Showpieces are allowed: but will not be judged.Table space allocated: 80cm x 80 cm.

C5 PETIT FOURS5 varieties, 6 of each.Six pieces of each variety (30 pieces total) plus 1 extra piece of each variety on a separate small platter for judges tasting.The remaining 30 pieces should be displayed by a variety on appropriate serving ware: silver, mirror, crystal, china etc.Each petit four variety should be proportionate in size to the others. The maximum weight should not exceed 25 grams.Garnishes must reflect a variety of techniques: sugar, marzipan, chocolate, tulip etc.Table space allocated: 80cm x 80 cm.

DISPLAY CLASSES C


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JUDGING CRITERIA

Composition 0 – 40 PointsIngredients and side dishes must be in harmony with the main piece as to quantity, taste and colour. For classical dishes, the original recipe is applicable.

Degree of Difficulty / Creativity 0 – 10 PointsJudgement is primarily based on the artistic work, but also on the degree of difficulty and effort expended. All components must be “hand-made” from raw ingredients. Deductions will result from the use of commercially made products such as: pastry shells, bacon bits, pre-stuffed meats, processed vegetables, chateau potatoes, coined carrots etc.

Correct Preparation 0 – 15 PointsAppropriate culinary preparation free of unnecessary ingredients. Dishes conceived hot but exhibited cold and cold dishes must be glazed with aspic (for preservation purpose only).

Presentation and Portion Size 0 – 15 PointsThe mix on the plates must be appropriate to the dish and number of persons. The main and side dishes must be served in perfect harmony.

Practical Up-To-Date Serving 0 – 20 PointsClean and without time consuming arrangements.

DISPLAY CLASSES C

The Region of Macedonia is a crossroad of cul-tures. A common feature of their diet, is that it is based on recipes using raw materials that were available in the area, namely agricultural prod-ucts produced in the Region.

Macedonian cuisine is composed by all dishes cooked and consumed traditionally in the Re-gion of Macedonia. The variety of foods that make up Macedonian cuisine is extensive in-cluding, cheese, legumes, vegetables, salads, pies and various recipes with all kinds of meats and meat products.

The Region of Central Macedonia in the frame-work of its Policy has been campaigning for the protection, enhancement and promotion of ag-ricultural production focusing especially on the production of food as a fundamental develop-ment pillar for the area.

MACEDONIAN CUISINE

R e g i o n o f C e n t r a l M a c e d o n i a

ENTRY FORM INDIVIDUALTEAM ENTRY FORMFirst NameTeam Name

Last Name

Age Country

AddressAddress

Post CodePost Code Phone NumberPhone Number

E-mail AddressE-mail Address

Mobile Number

Passport Number

Please, fill dark space at the right of the table beside the categories in which you want to compete, with an X mark.

Please, fill dark space at the right of the table beside the categories in which you want to compete, with an X mark.

Please send before 15th of February 2019by e-mail at [email protected]

P5 Team of the Year (Grand Prix)PROFESSIONAL COMPETITION

P2 School of the YearSTUDENTCOMPETITION

D1 Vegetable fruit carving / cheese carvingD2 Open showpieceD3 Wedding Cake

ART CLASSES

B1 Fish dish, seafood fish or combination

B4 Vegetarian

B7 Lamb

B10 Two to tango

B2 Risotto dish

B5 Pork dish

B8 Restaurant dessert

P1 Student Chef of the year

B3 Pasta dish

B6 Traditional Greek dish

B9 Salad with combination

P4 Student Pastry Chef of the year

HOTSTUDENT

CHEFCLASSES

A1 Seafood fish or combination

A4 Greek modern cuisine

P3 Chef of the Year (GRAND PRIX)

A2 Poultry hot dish

A5 Two to tango

A3 Restaurant dessertHOT

PROFESSIONALCHEF

CLASSES

C2 Finger Food

C5 Petit Fours

C3 Show platter of fish

C1 Show platter of Meat-Poultry-Lamb

C4 Desserts Restaurant

DISPLAYCOLD

CLASSES

LP1 Fruit and vegetable carving (Professional)LS2 Fruit and vegetable carving (Student)

LIVE COMPETITION (CARVING)

Country

Company, Association or School Name

Team Member's NameFirst Name

Last Name1

First Name

Last Name2

First Name

Last Name3

Method of payment of Participation FeesAll payments to be subscribed to the following account:

Bank: National Bank of GreeceAccount number: 223/480299-39IBAN: GR 5601102230000022348029939SWIFT-BIC: ETHNGRAABeneficiary: LESCHI ARCHIMAGEIRON ZACHAROPLASTON VOREIOY

ELLADOS, OLYMPIOS ZEUS

For deposit from abroad 4€ + free of local bankSend the confirmation of payment by e-mail at [email protected]

I declare that I have read and I fully acceptthe General Competition Rules and Regulations.

Date of application (DD/MM/YYYY): - -

Name:

Signature: ........................................................................................................................



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